Polygalacturonase and β-galactosidase activities in Hayward kiwifruit as affected by light exposure, maturity stage and storage time

Softening process and total antioxidant activity were evaluated in kiwifruit differently exposed to light intensity and harvested at two different times (October 10 and November 14). Fruit was stored for 2 months at 0 °C (S1) and then maintained for a week at ambient temperature (S2). The results showed that fruit harvested later presented a faster softening rate during storage than fruit harvested earlier, even if antioxidant activity did not change. Light-exposed fruit showed higher flesh firmness than that of shaded ones. Polygalacturonase activity was higher in kiwifruit maintained for a week at ambient temperature after cool storage and, in particular the highest value was recorded in fruit harvested later. The behaviour of β-galactosidase was different: it did not show changes in fruit harvested later and significantly decreased in light- and shade-exposed fruit harvested earlier.